Apparatus for cooking meat

ABSTRACT

An apparatus for cooking meat is provided. The apparatus preferably includes a base having at least one liquid container connected to an upper surface of the base and a holding cavity formed in the upper surface of the base between outer walls of the liquid container and outer peripheries of the base. The apparatus also preferably includes at least one separate meat infusor positioned register with the liquid container and receive steam from the liquid container. The meat infusor preferably has an infusor body and a plurality of openings positioned in side peripheries of the infusor body so that when liquid positioned in the liquid container heats, steam from the liquid travels through the infusor body, through the openings therein, and toward meat positioned to overlie the infusor body.

RELATED APPLICATIONS

This continuation patent application claims the benefit of co-pending,nonprovisional patent application U.S. Ser. No. 10/274,614, filed onOct. 21, 2002, which is a divisional application claiming the benefit ofthen co-pending, nonprovisional patent application U.S. Ser. No.09/774,394, filed on Jan. 31, 2001, which later issued as U.S. Pat. No.6,487,964 on Dec. 3, 2002, both of which are hereby incorporated byreference in their entirety.

BACKGROUND OF THE INVENTION

1. Field of the Invention

The present invention relates to the field of cooking and, moreparticularly, to an apparatus and methods for cooking meat.

2. Background of the Invention

Over the years, various devices and systems have been developed forcooking meat such as in an oven, on a stove top, over a grill, or openflame of fire. These meats, for example, include beef, lamb, poultry,pork, seafood, and other types of meats. In order to cook these meats,the devices often use either heat from an oven, stove, or grill, oroften have their own built-in heat source, e.g., which heats from apower source.

Also, for cooking poultry or fowl and some other types of meats, it hasbeen recognized as being desirable to marinade and baste the meat foradded flavor. Some poultry basting devices recognize that it isimportant to get steam from a liquid, i.e., either the meat liquiditself, water, or a marinade, into the inner portions of the meat. Anexample can be seen in U.S. Pat. No. 2,821,904 by Arcabosso titled“Self-Operated Interior Baster For Food Objects.”

More recently, it has become popular to use open cans of beer orlemonade to insert into an inner cavity of a chicken or other fowl whenpositioned on a grill so that the steam from the heated can of beer orlemonade acts as a marinade to baste or steam the inner cavity of thechicken when roasting. Also, similar canister type devices are shown inU.S. Pat. No. 5,893,320 by Demaree titled “Device For Cooking Fowl” andU.S. Pat. No. 6,062,131 by Holland titled “Roasting Stand Adapted ToDeliver Flavored Steam During The Cooking Process.”Nevertheless, withoutthe addition of a drip pan, these devices allow juices and marinade toreadily drip or drain from the fowl into the grill or open flames andprovide little or no heat control or shielding from the heat. This, inturn, can cause the chicken or other fowl to blacken or char quickly,hurt the taste, make the chicken less appetizing, and often not allowfor thorough and controlled cooking of the meat.

Additionally, when the canister type devices are positioned into aninner cavity of a fowl, the outer peripheries of the canister abutagainst the inner surfaces of the fowl in the region where contactbetween the meat and canister is made. This leaves little or no spacefor steam to cook the fowl. Instead, the metal contacts the surface andtransfers heat to the surface. Further, openings are also often left atthe upper or surrounding lower ends of the cavity so that steam readilyescapes or leaves the cavity once it is applied. This can make thecooking process longer and can reduce the flavor because much of thesteam, and any marinade flavor associated therewith, is not applied tothe meat.

SUMMARY OF THE INVENTION

With the foregoing in mind, the present invention advantageouslyprovides a meat cooking apparatus and method which not only roasts themeat but enhances exposure of inner surfaces of a meat, such as fowl orpoultry, when positioned thereon to the marinade or flavor of the steam,e.g., infusion, during cooking to thereby use a combination of cookingtechniques. The present invention also advantageously provides a meatcooking apparatus and methods which allow a user to readily usedifferent types of marinades or cooking liquids to enhance cooking ofthe meat with steam from the marinade being exposed to inner surfaces ofthe meat for enhanced steam absorption of the meat by pressure sealingregions in upper and lower portions of a cavity of the meat and by notblocking ready access of the flavored steam to the inner surfaces of thecavity of the meat. The present invention additionally provides a meatcooking apparatus and methods which have a plurality of cookingcomponents but are still easy to assemble, easy to use, and easy toclean after use. The apparatus and methods also allow vegetables,garnishes, or other food products to be readily roasted or cooked inregions surrounding where the meat is cooked. The present inventionfurther advantageously provides an apparatus and method for cooking meatwhich greatly inhibits or prevents charring or blackening of the skin ofthe meat during the cooking process and yet readily speeds up cookingtime for cooking the meat. The present invention still further providesan apparatus and methods for more controlled cooking of meat such aspoultry, especially in commercial cooking applications.

More particularly, a meat cooking apparatus of the present inventionpreferably includes a proximal-end cavity opening seal and steam passingmember positioned to substantially close a proximal end opening of amain inner cavity of a fowl and allow steam to pass therethrough to themain inner cavity. The apparatus also preferably has a distal-end cavityopening seal member positioned to substantially close a distal endopening of the main inner cavity of the fowl and substantially preventsteam from readily escaping through the distal end opening.

The meat cooking apparatus of the present invention also preferably hasa base having at least one liquid container connected to an uppersurface of the base and a liquid collecting cavity formed in the uppersurface of the base between outer walls of the liquid container andouter peripheries of the base. The apparatus still also preferablyincludes at least one separate meat infusor positioned to contact thebase and to overlie and substantially surround at least inner walls ofthe liquid container. The meat infusor preferably provides theproximal-end cavity opening seal and steam passing member and preferablyincludes an infusor body which has a proximal end portion with a greatercircumference than the distal end portion to enhance insertion of themeat infusor into the main inner cavity of the fowl to be cooked andenhance closing off of the inner cavity with the proximal end portionwhen the meat infusor is inserted into the main inner cavity. The meatinfusor preferably has an infusor body and a plurality of openingspositioned in side peripheries of the infusor body so that when liquidpositioned in the liquid container heats, steam from the liquid readilytravels through the infusor body, through the openings therein, andtoward inner surfaces of meat positioned to overlie the infusor body.

In effect, this substantially or fully closing off of the main innercavity advantageously allows the fowl or other meat to be cooked by atleast two types of methods, namely roasting from the heat of the grill,oven, stove, or other heat source and steam infusing from the steamgenerated and infused into the inner cavity from the heated liquidcontainer and through the infusor. The sealing or substantial sealing ofthe meat cavity, for example, can advantageously provide a steam-typepressure to enhance penetration or absorption of flavor from themarinade in the meat such as in the breast meat of poultry. These areas,otherwise, are often difficult to penetrate or flavor with otherroasting devices.

The present invention also advantageously provides a method of cookingmeat. This method preferably includes substantially sealing both lowerand upper openings of an inner cavity of a fowl when positioned in avertical position on a substantially horizontally extending cookingsurface and supplying steam to the inner cavity through the lower end orproximal opening of the inner cavity to thereby increase the steampressure within the inner cavity.

Another method of cooking meat, such as fowl, is provided whichpreferably includes simultaneously supplying roasting heat to outersurfaces of a fowl and supplying steam to the inner cavity when theinner cavity is substantially sealed. The method can also advantageouslyinclude providing a meat infusor to substantially seal a proximal endopening of the inner cavity of the fowl through which steam is suppliedto the inner cavity and providing a meat plug member to substantiallyseal a distal end opening of the inner cavity of the fowl.

Yet another method of cooking meat, such as fowl, is provided whichpreferably includes positioning a meat infusor to substantially closeoff outer peripheries of a proximal end of a main inner cavity of thefowl and supplying steam through the meat infusor to the inner cavity ofthe fowl. The steam is preferably provided by the step of heating aliquid underlying the meat infusor with a heat source so that the liquidchanges state to the steam. The method can also include supplying heatto outer surfaces of the fowl to thereby roast the fowl with the sameheat source which heats the liquid that changes state to form the steam.

BRIEF DESCRIPTION OF THE DRAWINGS

Some of the features, advantages, and benefits of the present inventionhaving been stated, others will become apparent as the descriptionproceeds when taken in conjunction with the accompanying drawings inwhich:

FIG. 1 is a perspective environmental view of an apparatus for cookingmeat as used in conjunction with a conventional grill according to anembodiment of the present invention;

FIG. 2 is a perspective view of an apparatus for cooking meat accordingto an embodiment of the present invention;

FIG. 3 is a top plan view of an apparatus for cooking meat according toan embodiment of the present invention;

FIG. 4 is a sectional view of an apparatus for cooking meat taken alongline 4-4 of FIG. 3 according to an embodiment of the present invention;

FIG. 5 is a bottom perspective view of an apparatus for cooking meataccording to an embodiment of the present invention;

FIG. 6 is an exploded perspective view of a base and an infusor of anapparatus for cooking meat according to an embodiment of the presentinvention;

FIG. 7 is an enlarged sectional view of an apparatus for cooking meattaken along line 7-7 of FIG. 6 to illustrate the flow path of steamaccording to an embodiment of the present invention;

FIG. 8 is a fragmentary environmental perspective view of an apparatusfor cooking meat having poultry positioned thereon and positioned on aconventional grill according to an embodiment of the present invention;

FIG. 9 is an environmental view of a base of an apparatus for cookingmeat having a liquid positioned herein and the base thereof beingpositioned on a stove top for heating the liquid according to anembodiment of the present invention;

FIG. 10 is fragmentary perspective view of an apparatus for cooking meathaving another embodiment of a meat plug member according to stillanother embodiment of the present invention;

FIG. 11 is a fragmentary top plan view of a meat cooking apparatushaving a fowl positioned thereon according to an additional embodimentof the present invention;

FIG. 12 is a perspective view of a meat cooking apparatus having a fowlshown in phantom lines positioned thereon according to still anadditional embodiment of the present invention;

FIG. 13 is an exploded perspective view of a meat cooking apparatushaving a fowl shown in phantom lines positioned thereon according to yeta further embodiment of the present invention;

FIG. 14 is a top plan view of a meat cooking apparatus having a fowlshown in phantom lines positioned thereon according to the furtherembodiment of the present invention;

FIG. 15 is an exploded perspective view of a meat cooking apparatusaccording to yet a further embodiment of the present invention;

FIG. 16 is a sectional view of a meat cooking apparatus according to theyet further embodiment of the present invention;

FIG. 17 is a perspective view of a meat cooking apparatus according tostill a further embodiment of the present invention;

FIG. 18 is a fragmentary sectional view of an apparatus for cooking meattaken along line 18-18 of FIG. 17 according to the still furtherembodiment of the present invention;

FIG. 19 is an enlarged fragmentary view of a portion of a meat infusorof a meat cooking apparatus according to the still further embodiment ofthe present invention;

FIG. 20 is a fragmentary perspective view of a meat cooking apparatusaccording to still yet a further embodiment of the present invention;

FIG. 21 is a fragmentary elevational view of a meat cooking apparatusaccording to the still yet further embodiment of the present invention;

FIG. 22 is a side elevational view of an additional embodiment of a meatplug member of a meat cooking apparatus illustrating a color change in asensor when the raw meat is cooked or done according to the still yetfurther embodiment of the present invention;

FIG. 23 is a side elevational view of a further embodiment of a meatplug member of a meat cooking apparatus illustrating a time release orpressure release sensor when the raw meat is cooked according to thestill yet further embodiment of the present invention;

FIG. 24 is a top plan view of a meat cooking apparatus according to anadditional further embodiment of the present invention;

FIG. 25 is a side elevational view of a meat cooking apparatus accordingto the additional further embodiment of the present invention;

FIG. 26 is an exploded perspective view of a meat cooking apparatusaccording to the additional further embodiment of the present invention;

FIG. 27 is a perspective view of a meat cooking apparatus according to astill yet an additional embodiment of the present invention;

FIG. 28 is an exploded perspective view of a meat cooking apparatusaccording to the still yet additional embodiment of the presentinvention;

FIG. 29 is a sectional view of a meat cooking apparatus taken along line29-29 of FIG. 27 according to the still yet additional embodiment of thepresent invention;

FIG. 30 is a perspective view of a meat cooking apparatus according tostill yet another embodiment of the present invention;

FIG. 31 is an exploded perspective view of a meat cooking apparatusaccording to the still yet another embodiment of the present invention;

FIG. 32 is a bottom perspective view of a meat cooking apparatusaccording to still yet another additional embodiment of the presentinvention;

FIG. 33 is bottom plan view of a meat cooking apparatus according to thestill yet another additional embodiment of the present invention;

FIG. 34 is a sectional view of a meat cooking apparatus taken along line34-34 of FIG. 32 according to the still yet another additionalembodiment of the present invention;

FIG. 35 is a bottom plan view of a meat cooking apparatus according tostill yet another further embodiment of the present invention;

FIG. 36 is a sectional view of a meat cooking apparatus taken along line36-36 of FIG. 35 according to the still yet another further embodimentof the present invention;

FIG. 37 is a top plan view of a meat cooking apparatus according tostill also another embodiment of the present invention;

FIG. 38 is an elevational view of a meat cooking apparatus according tothe still also another embodiment of the present invention;

FIG. 39 is a perspective view of a meat cooking apparatus having aplurality of vegetables also positioned on the base for cooking as wellaccording to an embodiment of the present invention; and

FIG. 40 is an environmental view of a meat cooking apparatus positionedin an oven according to the still also another embodiment of the presentinvention.

DETAILED DESCRIPTION OF PREFERRED EMBODIMENTS

The present invention will now be described more fully hereinafter withreference to the accompanying drawings which illustrate preferredembodiments of the invention. This invention may, however, be embodiedin many different forms and should not be construed as limited to theembodiments set forth herein. Rather, these embodiments are provided sothat this disclosure will be thorough and complete, and will fullyconvey the scope of the invention to those skilled in the art. Likenumbers refer to like elements throughout, the prime or double primenotation, if used, indicates similar elements in alternativeembodiments. Also, incremental increases by 100 in the numbers alsoindicates similar elements in alternative embodiments.

FIGS. 1-9 illustrate an apparatus 50 for cooking meat F according to afirst embodiment of the present invention which preferably includes abase 52 having at least one liquid container 55 connected to an uppersurface 49 of a medial portion of the base 52 and a liquid collectingcavity 57 preferably positioned in the upper surface of the base 52between outer walls 56 of the liquid container and outer peripheries 53of the base (see FIGS. 4 and 6). As illustrated in this embodiment, theouter walls 56 of the liquid container 55 preferably form or define aninner wall 58 of the liquid collecting cavity 57 formed in the base 52.The base 52 also preferably has a plurality of handle members 54associated with outer peripheries 53 of the base 52. The handle members54, for example, can advantageously be formed in outer peripheralportions of the base 52 as recessed portions in the base as shown.

Additionally, the apparatus 50 preferably has at least one separate, andpreferably readily detachable, meat infusor 60 preferably positioned tocontact the base 52 and to overlie and substantially surround at leastinner walls of the liquid container 55 (see FIGS. 1-4 and 6-7). The meatinfusor 60 preferably provides a proximal end cavity opening seal andsteam passing member positioned to substantially close peripheries of aproximal end opening of a main inner cavity of a fowl. This also allowssteam to pass therethrough to the main inner cavity to the infusor andmarinade the fowl under steam pressure. The meat infusor 60 preferablyhas an infusor body 62 and a plurality of openings 64 positioned in sideperipheries of the infusor body 62 so that when liquid positioned in theliquid container 65 heats, steam from the liquid travels through theinfusor body 62, through the openings 64 therein, and toward meat Fpositioned to overlie the infusor body 62 (see FIGS. 7-9).

As mentioned above, the meat infusor 60 preferably provides aproximal-end cavity opening seal and steam passing member positioned tosubstantially close a proximal end opening of an inner cavity of a fowlF and allow steam to pass therethrough to the inner cavity. The steampasses to the inner cavity from the heat liquid in the liquid container55 when the base 52 is placed on a heat source such as a grill, stove,or oven as shown. The apparatus also preferably has a distal-end cavityopening seal member provided by a meat plug member 75 (see FIG. 8)positioned to substantially close a distal end opening of the main innercavity of the fowl and substantially prevent steam from readily escapingthrough the distal end opening. This plug member could be a vegetable,e.g., a potato or onion, as well, but a tight or vented fit can be used.The sealing or substantially sealing advantageously provides asteam-type pressure to enhance penetration or absorption of flavor,spice, or other characteristics of the marinade into the meat such asthe breast meat of poultry.

The liquid container 55 preferably includes an infusor body seat 58associated with the outer walls of the liquid container 55 andsubstantially surrounding the liquid container 55 to seat a lower end ofthe meat infusor 60 thereon to substantially enclose and cover theliquid container 55. This position advantageously allows the infusorbody 62 to firmly sit on the liquid container 55 to force or orient thesteam upwardly through the infusor body 62 and prevent the steam orboiling liquid from the liquid container to readily travel to otherportions of the base 52 without first traveling upwardly through theinfusor body 62. Although other sizes and shapes are readilycontemplated as would be understood by those skilled in the art, theliquid container 55 preferably holds about three to four ounces ofliquid, such as marinades, beer, lemonade, water, wind, other alcoholicliquids, or other liquids which can be quickly heated to become steamfor steam cooking the fowl. On the underside of the liquid container 55,air pockets are located between the inner walls where the liquid isstored and the outer walls which form a peripheral wall for the liquidcollecting cavity of the base 52 (see FIGS. 7 and 36). Thisadvantageously allows heat to surround the area where the liquid is heldso that the liquid changes to a steam or vapor state much more quicklyby attempting to maximize the exposure of the liquid container 55 to theunderlying heat. As will be understood by those skilled in the art, thisalso allows much greater exposure to the fins or fowl supporting members71, 72, 73, 74 as described further herein.

The base 52 of the apparatus 50 preferably surrounds the outerperipheries of the meat, e.g., fowl F, when positioned on the meatinfusor 60. This position of the base 52, as well as preferably thematerial which forms the base 52, e.g., stainless steel, aluminum,copper, silver, laminate layers or alloys of metals, or other types ofmetals, synthetics, or other cooking materials as understood by thoseskilled in the art with respect to the meat and the meat infusor 60advantageously provides a shield or protector from the direct heat fromthe heat source so that the meat such as a fowl F is not readilycharred. In effect, the base 52 provides protection from open flames orother direct heat and yet advantageously easily collects meat and steamdrippings from the meat during the cooking process which otherwise oftenenhance the charring and flame damaging process. As shown in FIG. 39,the base 52 also advantageously provides a platform for cookingvegetables, garnishes, or other products at the same time the meat iscooking both with the roasting process and marinating or cooking withheated fluid from the fowl or other meat drippings and steam (see alsoFIGS. 27-31). The base 52 can also even advantageously be used as aserving tray for a table, serving counter, or the like.

As illustrated, the infusor body 62 preferably has a proximal endportion with a greater circumference than the distal end portion toenhance insertion of the meat infusor 60 into an inner cavity of a fowlF to be cooked and enhance closing off of or sealing a lower end portionof the inner cavity with the proximal end portion of the infusor body 62when the meat infusor 60 is inserted into the fowl main inner cavity.This closing off or sealing of lower end portions or a lower end openingof the main inner cavity of the fowl, e.g., where the internal organs ofthe fowl were once located prior to cleaning and/or dressing, ispreferably a pressure type seal where outer peripheries of the innercavity of the fowl F abuttingly contact outer peripheries of the infusorbody 62.

Accordingly, under pressure, i.e., steam pressure, the outer peripheriesof the inner cavity of the fowl F can give or soften to allow some steamto pass between the respective outer peripheries of the inner cavity andthe infusor body 62. Nevertheless, the closing off of the lower end ofthe inner cavity can be quite advantageous in cooking the fowl withsteam supplied to the inner cavity through more distal portions of theinfusor body which extend into the inner cavity. The infusor body 62preferably has a substantially dome-type shape according to someembodiments of the present invention (see FIGS. 1-12). Nevertheless,other shaped infusor bodies, such as an hour glass shape (see FIGS.13-14), oval shape, elliptical, polygonal, and other shapes whichpreferably provide for closing off of the lower end of the inner cavityof the fowl, can be used as well, as understood by those skilled in theart and according to the present invention.

To further enhance this goal of having a fully closed or substantiallyclosed inner cavity, the meat infusor 62 further includes at least onecavity opening support member 71, 72, 73, 74 connected to and extendingoutwardly from the infusor body 62 to thereby assist in maintaining thefowl cavity in an open position. This support member or members 71, 72,73, 74 also provide a heat path for the more distal end portions of theinner cavity to contact, and preferably singe, or otherwise supply heatto these portions of the cavity through these support members 71, 72,73, 74 (see FIG. 7). The at least one cavity opening support member 71,72, 73, 74 preferably is provided by a plurality of fin membersconnected to distal portions of the infusor body 42 and extendingoutwardly therefrom. When a fowl F, for example, is positioned on themeat infusor 60, the fin members 71, 72, 73, 74 preferably extendupwardly from a horizontal support surface underlying the base 52. Eachof the plurality of fin members 71, 72, 73, 74 can advantageously beprovided by a relatively thin plate formed integral with the infusorbody 62 and extending upwardly and/or outwardly therefrom when the base52 is positioned in a substantially horizontal plane as illustrated.

The fin members 71, 72, 73, 74 can also be wire frame members (see FIGS.17-19 and 37-38), a plurality of spike or prong members, or other shapesand configurations which preferably accomplish the function of enhancingopening of and support of the more distal ends of the main inner cavityof the fowl. The wire fin members 571-574, for example, can be welded orotherwise connected to the infusor body along a connecting portion 577,e.g., weld spot. The plurality of fin members 71, 72, 73, 74 arepreferably spaced-apart and positioned substantially symmetrical aroundthe infusor body 62 and extend upward from the infusor body 62 when thebase 52 is positioned on a horizontally extending cooking surface asillustrated. This position advantageously allows steam from the heatedliquid container 55 having liquid therein to rise into the inner cavityof the fowl F and more easily reach and assist in cooking these moredistal portions of the inner cavity. The plurality of openings 55 of theinfusor body 62 also are preferably positioned between each of theplurality of spaced-apart fin members 71, 72, 73, 74 so that thepositioning of the fin members 71, 72, 73, 74 and the openings 64enhance circulation and access of the steam to the entire inner cavityof the fowl F.

The infusor body preferably advantageously has a low profile forstability purposes and so that more space remains between the infusorbody and the distal end opening or plug member so that more space isleft for steam to infuse the meat through the inner cavity. Although themeat infusor is positioned in a medial portion of the base of the singleinfusor embodiments, the meat infusor could be positioned along the basein other areas as well and, although not preferable, could also be usedwithout the base in some embodiments. Also, as shown in FIGS. 20-23, themeat plug member 75′, 75″ can also have one or more channels 81 formedin the sealing body 82 to engage or abuttingly contact the upperperipheral surfaces of the fin members 71, 72, 73, 74 to provide a heatflow path thereto. In this way, the plug member 75′, 75″ can be used toprovide a temperature measuring device to measure the temperature of thefins of cavities. Additionally, even without the temperature, pressure,or time sensing capabilities (see FIGS. 22-23), the channels 81 providea tighter or secure fit for the plug member 75′, 75″. As shown in theembodiment in FIG. 12, and although advantageous, the meat infusor 260of the apparatus 250 does not require the fin members. This embodiment,for example, can be advantageous where it might be difficult or awkwardto clean the fin members or desired to use other cooking techniques. Itwould also be understood by those skilled in the art that the finmembers could be formed to readily detach from the infusor body. Thissecond embodiment of the apparatus 150 also has a base 252, handles 254connected or formed in the base, a plurality of openings 164 formed inthe meat infusor 260, and a meat plug member 175. This meat plug member175, for example, has steam release openings 178 in a different locationthan the meat plug member 75 of the first embodiment. The meat plugmember 375 could also be positioned to underlie the distal end openingof the fowl as shown in the embodiment of an apparatus 35 in FIGS.13-14. This embodiment has a meat infusor 360 also has a plurality ofopenings 364 and has a different shape, e.g., hourglass type, positionedon or connected to the base 362.

The apparatus 50 further preferably includes a meat plug member 75positioned to insert into outer surfaces of meat, e.g., a fowl, whenpositioned on the meat infusor 60 and the base 52 to inhibit steam fromthe meat from readily escaping or rising from a meat cavity, e.g., themain inner cavity of the fowl. The meat plug member 75 preferably formsa distal-end cavity opening seal member positioned to substantiallyclose a distal end opening of the inner cavity of the fowl andsubstantially prevent steam from readily escaping through the distal endopening. This plug can also advantageously include means forvisually-indicating doneness of the meat, e.g., by temperature, time,pressure, or other indications as will be understood by those skilled inthe art. The visual indicating means, for example, can be provided by atemperature sensitive membrane 77, e.g., a liquid crystal or othersensors, or other device associated with an outer surface of the plugmember 475 and which changes colors or otherwise indicates that aselected temperature has been reached as understood by those skilled inthe art. Likewise, time sensitive elements or combinations of time,temperature, pressure or other indicators can be used as well (see FIGS.20-23). This meat plug member 75 preferably has steam vents 78,passageways, or other paths for slowly releasing or allowing steam fromthe main inner cavity to pass thereby. The meat plug member 75 can alsobe positioned and sized to contact distal end portions of one or more,and preferably all, of the plurality of fin members 71, 72, 73, 74 toenhance a heat escaping path and heat conducting path for cooking themeat.

A complete seal or closing off by the meat plug member 75, however, canalso be used as well. Although the meat plug member 75 is preferably adevice such as illustrated and shown in FIGS. 8, 10, 12, or 20-23 forpositioning in a distal end opening in the inner cavity of a fowl, suchas the opening adjacent the neck of the fowl where the head and/or neckhave been removed, it will also be understood by those skilled in theart that other shapes and types of devices, e.g., even vegetablesthemselves such as onions or potatoes, can also be used as such a meatplug member 75. In effect, this substantially or fully closing off ofthe main inner cavity advantageously allows the fowl or other meat to becooked by at least two types of methods, namely roasting from the heatof the grill (see FIG. 1), oven (see FIG. 4), stove (see FIG. 9), orother heat source and steam infusing from the steam generated andinfused into the inner cavity from the heated liquid container 55 andthrough the infusor 60 (see FIGS. 7-8).

The apparatus 50, 150, 250, 350, 450 as shown, can be for home orcommercial use, but also an apparatus 650, 1150 as shown in FIGS. 24-26,37-38, and 40 which has a plurality of meat infusors 660, 1160 forcooking a plurality of fowl or other meat at substantially the same timecan be used as well, as shown in the drawings. These embodiments of theapparatus 650, 1150 can advantageously have a base with a liquidcontainer for each meat infusor as shown with respect to the version fortypical home use, e.g., one fowl at a time, can advantageously have abase 652 with channels 1143 between the plurality of liquid containers1155, or can advantageously have a base 1152 which acts as both theliquid container and the region for collecting drippings from the fowlor steam. The commercial embodiment also preferably has handles for thebase 652, 1152, but notably the plurality of meat infusors 660, 1160 canform a common unit or piece which covers the base 652, 1152 asillustrated. Each of the meat infusors 660, 1160 also preferably has aconfiguration and structure as described above with respect to the homeuse embodiment. The meat plug members can be used as well with theseembodiments to provide a controlled vent, preset, or pressure buildventing range of operations for sealing the distal end opening of themeat (i.e., preferably poultry).

As shown in the embodiments of FIGS. 27-31, the apparatus 750, 850 canalso include a meat infusor 760, 860 that has a plurality of vents Vformed in a lower base surface 90 thereof. These vents V, for example,enhance collection of drippings, liquid, or moisture from the meat sothat the drippings, liquid, or moisture more readily collects in theunderlying base 752, 852 as shown. These vents V can also enhancecooking of vegetables of the like when positioned there around. Thevents V or openings can be integrally formed with or connected to themeat infusor 760, 860 such as in the lower base surface 90 or,alternatively, can be a separate grating member 91 which is supported bythe lower surface 90′ of the meat infusor 860.

As shown in the embodiment of FIGS. 32-34, one or more heat enhancingmembers 995 such as a plurality of spaced-apart strip members formed ofcopper or silver can be added to, connected to, or integrally formedwith the base 952 of the apparatus 950. These heat enhancing members 995provide a path of travel to underlie the liquid container 955 to therebymore quickly heat liquid positioned therein. This quick heat in thisregion advantageously allows the meat to cook more quickly, but alsoallows more time for the marinade or other flavoring to penetrate themeat before the outside is finished roasting.

As shown in the embodiment of the apparatus 1050 in FIGS. 35-36, theheat enhancing member can also be a layer 1042 of copper or silver (orother heat enhancing material) that forms an underlying layer under thesurface 1044 of the liquid container 1055 and in the air gap region ofthe base 1052 surrounding the liquid container 1055. The meat infusor1060 would still preferably overlie at least peripheral regions of theliquid container 1055 as well.

As illustrated in FIGS. 1-40, the present invention also advantageouslyprovides a method of cooking meat. This method preferably includessubstantially sealing both lower and upper openings of an inner cavityof a fowl F when positioned in a vertical position on a substantiallyhorizontally extending cooking surface and supplying steam to the innercavity through the lower end or proximal opening of the inner cavity tothereby increase the steam pressure within the inner cavity. Asdescribed and illustrated, this method also includes simultaneouslysupplying roasting heat to the outer surfaces of the fowl when the steamis supplied to the inner cavity when substantially sealed. The steampreferably includes a preselected flavor, e.g., a marinade, beer,lemonade, or other desired selection, and is created from a change ofstate of a corresponding flavored liquid positioned adjacent the loweropening of the inner cavity and preferably within a liquid container 55such as shown and described. The method still also can include supplyingheat to the flavored liquid to cause the flavored liquid to changestates to the flavored steam.

Another method of cooking meat, namely fowl, is provided whichpreferably includes simultaneously supplying roasting heat to outersurfaces of a fowl and supplying steam to the inner cavity when theinner cavity is substantially sealed. The method can also advantageouslyinclude providing a meat infusor 60 to substantially seal a proximal endopening of the inner cavity of the fowl through which steam is suppliedto the inner cavity and providing a meat plug member 75 to substantiallyseal a distal end opening of the inner cavity of the fowl.

Yet another method of cooking meat such as fowl is provided whichpreferably includes positioning a meat infusor 60 to substantially closeoff outer peripheries of a proximal end of a main inner cavity of thefowl and supplying steam through the meat infusor 60 to the inner cavityof the fowl. The steam is preferably provided by the step of heating aliquid underlying the meat infusor 60 with a heat source so that theliquid changes state to the steam. The method can also include supplyingheat to outer surfaces of the fowl to thereby roast the fowl with thesame heat source, e.g., grill, oven, stove, internal heat source, orother heating source, which heats the liquid that changes state to formthe steam.

In the drawings and specification, there have been disclosed a typicalpreferred embodiment of the invention, and although specific terms areemployed, the terms are used in a descriptive sense only and not forpurposes of limitation. The invention has been described in considerabledetail with specific reference to these illustrated embodiments. It willbe apparent, however, that various modifications and changes can be madewithin the spirit and scope of the invention as described in theforegoing specification and as defined in the appended claims.

1. An apparatus for cooking meat, the apparatus comprising: a basehaving at least one liquid container connected to an upper surfacethereof and a holding cavity positioned in the base between outer wallportions of the liquid container and outer peripheries of the base, thebase also having a plurality of handle members associated with outerperipheries of the base, the outer wall portions of the liquid containerforming an inner peripheral wall of the holding cavity formed in thebase; and at least one separate meat infusor adapted to be positioned toregister with the liquid container and receive steam from the liquidcontainer, the meat infusor having an infusor body having a proximal endportion with a greater circumference than a distal end portion toenhance insertion of the meat infusor into an inner cavity of a fowl tobe cooked and to enhance stability of the fowl upon insertion of themeat infusor into the inner cavity of the fowl, the meat infusor alsoincluding a plurality of openings positioned in peripheries of theinfusor body so that when liquid positioned in the liquid containerheats, steam from the liquid travels through the infusor body, throughthe openings therein, and toward meat positioned to overlie the infusorbody.
 2. An apparatus as defined in claim 1, wherein the infusor bodyincludes outer wall portions that extend in a direction that traversesto the outer wall portions of the liquid container.
 3. An apparatus asdefined in claim 1, wherein the liquid container is substantiallysymmetrical about a substantially vertical axis, and the infusor bodyincludes outer wall portions that extend in a direction that traverse tothe substantially vertical axis of the liquid container.
 4. An apparatusas defined in claim 1, wherein the liquid container and the greatercircumference of the proximal end portion of the infusor body enhancesclosing off of the inner cavity of the fowl when the meat infusor ispositioned to register with the liquid container after being insertedinto the fowl cavity.
 5. An apparatus as defined in claim 1, wherein theliquid container also enhances stability of the fowl when the infusorbody is positioned to register with the liquid container.
 6. Anapparatus as defined in claim 1, wherein the liquid container includesan infusor body seat associated with the outer walls of the liquidcontainer, the seat impeding lateral movement of the infusor body inrelation to the liquid container.
 7. An apparatus as defined in claim 1,wherein the liquid container includes an infusor body seat associatedwith the outer walls of the liquid container, the seat enhancing thestability of the fowl when the infusor body is placed in the seat afterinsertion of the meat infusor into an inner cavity of a fowl to becooked.
 8. An apparatus as defined in claim 7, wherein the proximal endof the infusor body is placed in the seat and the distal end of theinfusor body is inserted into the fowl.
 9. An apparatus as defined inclaim 1, further comprising a plurality of the vents that are formedbetween the outer walls of the liquid container and the outerperipheries of the base.
 10. An apparatus as defined in claim 1, whereinthe infusor body extends upward from the base when positioned toregister with the liquid container and the base is positioned on ahorizontally extending cooking surface.
 11. An apparatus for cookingmeat, the apparatus comprising: a base having at least one liquidcontainer connected to an upper surface thereof and a holding cavitypositioned in the base between outer walls of the liquid container andouter peripheries of the base, the base also having a plurality ofhandle members associated with outer peripheries of the base, the outerwalls of the liquid container forming a peripheral wall of the holdingcavity formed in the base; and at least one separate meat infusorpositioned to register with the liquid container and receive steam fromthe liquid container, the meat infusor having an infusor body and aplurality of openings positioned in peripheries of the infusor body sothat when liquid positioned in the liquid container heats, steam fromthe liquid travels through the infusor body, through the openingstherein, and toward meat positioned to overlie the infusor body.
 12. Anapparatus as defined in claim 11, wherein the infusor body has aproximal end portion with a greater circumference than the distal endportion to enhance insertion of the meat infusor into an inner cavity ofa fowl to be cooked.
 13. An apparatus as defined in claim 11, whereinthe infusor body has a proximal end portion with a greater circumferencethan the distal end portion to enhance insertion of the meat infusorinto an inner cavity of a fowl to be cooked and to enhance stability ofthe fowl upon insertion of the meat infusor into the inner cavity of thefowl.
 14. An apparatus as defined in claim 11, wherein the liquidcontainer includes an infusor body seat associated with the outer wallsof the liquid container, the seat impeding lateral movement of theinfusor body in relation to the liquid container.
 15. An apparatus asdefined in claim 12, wherein the liquid container includes an infusorbody seat associated with the outer walls of the liquid container, theseat enhancing the stability of the fowl when the infusor body is placedin the seat after insertion of the meat infusor into an inner cavity ofa fowl to be cooked.
 16. An apparatus as defined in claim 15, whereinthe proximal end of the infusor body is placed in the seat and thedistal end of the infusor body is inserted into the fowl.
 17. Anapparatus as defined in claim 11, further comprising a plurality of thevents that are formed between the outer walls of the liquid containerand the outer peripheries of the base.
 18. An apparatus for cookingmeat, the apparatus comprising: a base having at least one liquidcontainer connected to an upper surface thereof and a holding cavitypositioned in the base between outer walls of the liquid container andouter peripheries of the base; and at least one separate meat infusorpositioned to register with the liquid container and receive steam fromthe liquid container, the meat infusor having an infusor body and aplurality of openings positioned in peripheries of the infusor body sothat when liquid positioned in the liquid container heats, steam fromthe liquid travels through the infusor body, through the openingstherein, and toward meat positioned to overlie the infusor body.
 19. Anapparatus as defined in claim 18, wherein the infusor body has aproximal end portion with a greater circumference than the distal endportion to enhance insertion of the meat infusor into an inner cavity ofa fowl to be cooked and to enhance stability of the fowl upon insertionof the meat infusor into the inner cavity of the fowl.
 20. An apparatusas defined in claim 18, wherein the liquid container includes an infusorbody seat associated with the outer walls of the liquid container, theseat impeding lateral movement of the infusor body in relation to theliquid container.
 21. An apparatus as defined in claim 18, furthercomprising a plurality of the vents that are formed between the outerwalls of the liquid container and the outer peripheries of the base. 22.An apparatus as defined in claim 18, wherein the infusor body extendsupward from the base when positioned to register with the liquidcontainer and the base is positioned on a horizontally extending cookingsurface.
 23. An apparatus for cooking meat, the apparatus comprising: abase including at least one liquid container connected to an uppersurface of the base and having at least one opening in a top regionthereof for supplying liquid to be contained therein, the base alsoincluding a holding cavity positioned in the base between outer walls ofthe liquid container and outer peripheries of the base; and at least onemeat infusor associated with the base and positioned to register withthe liquid container, the meat infusor including an infusor body havinga proximal end portion with a greater circumference than a distal endportion to enhance insertion of the meat infusor into an inner cavity ofa fowl to be cooked and enhance closing off of the inner cavity with theproximal end portion when the meat infusor is inserted into the fowlcavity, the meat infusor also including a plurality of openingspositioned in peripheries of the infusor body so that when liquidpositioned in the liquid container heats to change state from the liquidto a steam, the steam from the liquid container travels through theinfusor body, through the openings therein, and toward the inner cavityof the fowl positioned to overlie the infusor body.
 24. An apparatus asdefined in claim 23, wherein the infusor body is substantiallysymmetrical about a substantially vertical axis.
 25. An apparatus asdefined in claim 23, wherein the infusor body extends upward relative tothe base when positioned to register with the liquid container and thebase is positioned on a horizontally extending cooking surface.
 26. Anapparatus as defined in claim 23, wherein the outer walls of the liquidcontainer form a peripheral wall of the holding cavity formed in thebase, and wherein the base further includes a plurality of handlemembers associated with outer peripheries of the base.